Description
A nutritious and tasty healthy macaroni pasta that is filling and packed with flavor while sneaking in veggies.
Ingredients
Scale
- 2 cups whole wheat macaroni
- 1 cup chopped bell peppers
- 1/2 cup diced celery
- 1/4 cup finely chopped red onion
- 1 cup cherry tomatoes, halved
- 1 cup cooked chickpeas or shredded rotisserie chicken
- 3/4 cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- Juice of 1 lemon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt & pepper, to taste
- Chopped parsley for garnish
Instructions
- Cook macaroni according to package directions with a pinch of salt.
- Drain and cool the pasta, optionally running cold water over it.
- In a large bowl, combine chopped veggies, chickpeas/chicken, and herbs.
- In a separate bowl, whisk together Greek yogurt, mustard, lemon juice, garlic powder, paprika, and a pinch of salt and pepper.
- Toss the cooled pasta into the veggie bowl, pour the dressing on top, and mix thoroughly.
- Chill in the fridge for at least 30 minutes to meld flavors, or serve immediately.
Notes
Great for customizing with various veggies or proteins based on preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 5mg